This salad comes from Chiang Mai, a city in the north-east of Thailand. It's hot and spicy, and wonderfully aromatic. Choose strong-flavoured leaves, such as curly endive or rocket, for the salad.
ingredients
serves 6
1 pound minced chicken breast
1 lemon grass stalk, finely chopped
3 kaffir lime leaves, finely chopped
4 red chillies, seeded and chopped
4 tbsp lime juice
2 tbsp fish sauce
1 tbsp roasted ground rice
2 scallions, chopped
2 tbsp cilantro leaves
mixed salad leaves, cucumber and tomato slices, to serve
mint sprigs, to garnish
method
1. Heat a large non-stick skillet. Add the minced chicken and cook in a little water.
2. Stir constantly until cooked, which will take about 7-10 minutes.
3. Transfer the cooked chicken to a large bowl and add the rest of the ingredients. Mix thoroughly.
4. Serve on a bed of mixed salad leaves, cucumber and tomato slices, garnished with mint sprigs.
more information
Use sticky (glutinous) rice to make roasted ground rice. Put the rice in a skillet and dry roast until golden brown. Remove and grind to a powder with a pestle and mortar or in a food processor. Keep in a glass jar in a cool dry place and use as required.
